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1
In a bowl, toss the chicken with the soy sauce, ginger, sherry, molasses and sesame oil; let stand for 15 minutes.
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2
Preheat the broiler.
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3
Cover the noodles with hot water and let stand until softened, about 10 minutes.
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4
Drain the noodles and cut them into 3-inch lengths.
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5
Prick the sausages several times and broil, turning once, for about 5 minutes, or until the Chinese sausages are crisp or the Italian sausages are cooked through.
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6
Let cool slightly, then thinly slice on the diagonal.
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7
In a small bowl, combine the chiles, fish sauce and lime juice.
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8
Preheat the oven to 375.
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9
Lightly oil a 3-quart baking dish.
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10
Heat the vegetable oil in a large nonstick skillet.
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11
Add the garlic and cook over high heat until golden.
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12
Add the chicken and stir-fry until opaque.
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13
Add the shiitakes, snow peas and oyster sauce and cook until the snow peas turn bright green, about 5 minutes.
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14
Add the chicken stock and bring to a boil.
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15
Stir the dissolved cornstarch, add it to the skillet and stir-fry until the sauce thickens slightly.
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16
Spread the noodles in the prepared baking dish and spoon the chicken and then the sausage on top.
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17
Cover with foil and bake for about 8 minutes, or until heated through.
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18
Top with the cilantro and serve with the chile sauce.
